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    No Eggs Carrot Cake

    Source of Recipe

    Make Me a Cake web site

    Recipe Introduction

    No Eggs - Carrot Cake - by Michelle Jones
    (this is the intro from the web site)
    My husband grew up allergic to eggs, so when I saw the reader's request for a cake recipe for her daughter who suffers from the same allergy, I knew I had a recipe around the house somewhere! This carrot cake is made with olive oil, whole-wheat pastry flour and crushed pineapple, so as well as not having any eggs, it's also very healthy!

    If you or someone in your family has an allergy to eggs, I know finding recipes for cakes and other baked goods can be difficult. This recipe for Carrot Cake, adapted from Eating Well for Optimum Health, by Dr. Andrew Weil, M.D., is a great one to try. Enjoy!

    Recipe Link:

    List of Ingredients

    No Eggs - Carrot Cake
    by Michelle Jones


    2 c. finely grated carrots
    juice of 1 large orange
    2 tsp. vanilla extract
    1/4 c. light olive oil
    1 c. honey, (melt in microwave 30 seconds)
    1/2 c. crushed pineapple
    1 1/2 c. all-purpose flour
    1 c. whole-wheat pastry flour
    2 tsp. baking soda
    1 tsp. cinnamon
    1/2 tsp. ground allspice
    3/4 c. walnuts, chopped



    * Preheat oven to 350 degrees.

    * Mix together the first 6 ingredients.

    * In a separate bowl, mix together remaining dry ingredients.

    * Add the dry ingredients into the wet ones, just until blended.

    * Bake in a 8-inch square pan for 50-60 minutes until done. (Insert the tip of a knife into the center of the cake and make sure it comes out clean.)

    * Remove cake from the oven and let cool slightly before turning out onto a cake plate.

    * Frost if desired.




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